Cajun Pork Rack with White BBQ Sauce
Ingredients
CAJUN PORK
2.5kg pork rack
2 tsp smoked paprika
1 tsp cayenne pepper (adjust to taste)
1 tsp garlic granules
1 tsp onion granules
1 tsp dried oregano
1 tsp dried thyme
1 tsp freshly ground black pepper
1½ tsp fine sea salt
1 tsp ground cumin
1 tsp brown sugar
WHITE BBQ SAUCE (makes 250ml)
120ml full fat mayo
2 tbsp apple cider vinegar
1 tbsp lemon juice
1 tbsp Dijon mustard
1 tsp creamed horseradish
1 tsp smoked paprika
1 tsp garlic granules
½ tsp onion granules
2 tsp hot sauce (I use Poirier’s from Heartbeat)
½ tsp cayenne pepper
½ tsp freshly ground black pepper
Salt to taste (start with ¼ tsp)
Method
1. Prep the pork by patting the rack dry with kitchen roll.
2. Score the fat lightly with a sharp knife (don’t cut into the meat).
3. Rub all over with olive oil all.
4. Mix the Cajun rub ingredients together. Generously apply the rub, pressing it into the meat. Let it sit at room temperature for 30 minutes (or refrigerate overnight for more flavour).
5. Insert a MEATER probe into the pork and set up using the correct setting (Pork – pork loin – medium – 64°C).
6. Arrange your charcoal for indirect heat or set up your pellet grill, setting a steady temperature of 180°C.
7. Place the pork rack bone side down on the grill.
8. Close the lid and cook until the MEATER sends a notification to take it off the heat. It will take a few minutes to work out the estimated cooking time.
9. On a charcoal grill, check the pork often to ensure it isn’t catching or flaring up. Optionally, move it over direct heat for the last 5 minutes to crisp the fat and caramelise the rub.
10. Combine all the white BBQ sauce ingredients together and mix well.
11. Rest – Remove from the BBQ when you get the notification and cover with butcher paper or loosely with foil while the meat rests properly.
12. Once rested, remove the probe and slice between the bones, arranging the slices to slightly overlap each other and drizzle the sauce over the slices.
Garnish with coriander if you like green stuff and serve.
More Recipes Ideas from Phil Roberts
Method
1. Prep the pork by patting the rack dry with kitchen roll.
2. Score the fat lightly with a sharp knife (don’t cut into the meat).
3. Rub all over with olive oil all.
4. Mix the Cajun rub ingredients together. Generously apply the rub, pressing it into the meat. Let it sit at room temperature for 30 minutes (or refrigerate overnight for more flavour).
5. Insert a MEATER probe into the pork and set up using the correct setting (Pork – pork loin – medium – 64°C).
6. Arrange your charcoal for indirect heat or set up your pellet grill, setting a steady temperature of 180°C.
7. Place the pork rack bone side down on the grill.
8. Close the lid and cook until the MEATER sends a notification to take it off the heat. It will take a few minutes to work out the estimated cooking time.
9. On a charcoal grill, check the pork often to ensure it isn’t catching or flaring up. Optionally, move it over direct heat for the last 5 minutes to crisp the fat and caramelise the rub.
10. Combine all the white BBQ sauce ingredients together and mix well.
11. Rest – Remove from the BBQ when you get the notification and cover with butcher paper or loosely with foil while the meat rests properly.
12. Once rested, remove the probe and slice between the bones, arranging the slices to slightly overlap each other and drizzle the sauce over the slices.
Garnish with coriander if you like green stuff and serve.
